DOI: https://doi.org/10.55373/mjchem.v26i5.505

Keywords: Polycyclic aromatic hydrocarbons (PAHs); grilled chicken; health risk assessment; HPLC-FLD

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are compounds formed during the incomplete combustion of organic materials like wood or fatty meats. Cooking methods, particularly grilling, significantly influence PAH formation in food due to high heat involved. This heat causes fats and oils to drip onto the heat source, producing PAH-laden smoke that can adhere to food upon contact. Considering their harmful effects on health, this study aimed to assess PAH concentrations in chicken prepared using three common grilling methods (charcoal-grilled, gas-grilled, and oven-grilled) and evaluate potential health risks associated with their consumption. The samples were analysis using high-performance liquid chromatography with a fluorescence detector (HPLC-FLD). Results showed that charcoal-grilled chicken had the highest total PAH concentration at 64.41 μg/kg, followed by gas-grilled chicken at 49.08 μg/kg, and oven-grilled chicken at 31.08 μg/kg. Despite these differences, statistical analysis using a nonparametric Kruskal-Wallis test revealed no significant differences in PAH concentrations among the three cooking methods (p > 0.05). The study also evaluated health risks using Hazard Quotient (HQ) and Incremental Lifetime Cancer Risk (ILCR) assessments. The low HQ values suggested that PAH levels in grilled chicken, across all cooking methods, do not pose significant non-carcinogenic health risks to the Malaysian adult population. Similarly, ILCR analysis indicated a low carcinogenic risk from consuming grilled chicken within the study parameters, as PAH levels were within acceptable limits. Future research with larger sample sizes and more controlled conditions is recommended to further elucidate factors influencing PAH accumulation in grilled foods and refine risk assessments for public health guidelines.